Oven braised beef short ribs with New York City BBQ sauce

Method

To make the sauce, heat a little oil in a large heavy-bottomed pan and gently sauté the onions, garlic and bacon until soft, stirring now and again.

Then add the lemon juice, tomato sauce, Worcestershire, bay leaves, horseradish and seasonings. Mix well, turn the heat down and simmer for about 20 mins until thick and fragrant.

Preheat oven to 180°-200°C fan forced (200°-220°C normal).

While the sauce is cooking, heat a little fresh oil in a large heavy-bottomed roasting tray and brown the ribs all over.

Pour off any excess fat from the tray, spoon about 2 cups BBQ sauce over the top and cook in the oven for about 1½ hours until the ribs are very tender and the meat is falling off the bone, adding more sauce as needed.

Serve with mashed potato and a simple green salad on the side.

nb. Any excess sauce can be bottled and used at a later date.

Ingredients

vegetable oil

2 large onions, chopped

2 large garlic cloves, crushed

3 rindless bacon rashers, finely chopped

½ cup fresh lemon juice

600 ml good quality tomato sauce

3 tbsp Worcestershire sauce

2 bay leaves

1-2 heaped tbsp bottled horseradish

sea salt & freshly ground pepper

1½-2 kg beef short ribs

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